1. When buying live oysters, make sure they're still alive. The shell should either be closed tightly or should close readily after being tapped.

2. If you open an oyster and the meat is dried out, throw it away.

3. Don't buy oysters with broken or damaged shells.

4. Oyster meats should be plump and have a fresh, mild, saltwater odor. If there's any off-odor, discard them.

5. Oyster meats are usually tan and creamy, but the color can vary, depending on the animal's diet. Green and reddish pigmentations are harmless and the colors disappear during cooking. If the meat has a pink color and off-odor, though, it indicates the presence of yeast. Discard it.

6. Fresh shucked oyster meats (found in jars on ice or in a refrigerated case) should be packed in their own juices (liquor) which should be clear.